View Pit Stop page for race #393 by r4nd0m — Ghost race
View profile for r4nd0m (r4nd0m)
| Official speed | 47.70 wpm (86.04 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2022 1:54:31pm UTC |
| Race Finish | October 13, 2022 1:55:57pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. renaissance_g (58.09 wpm) 3. danil18 (43.67 wpm) |
| Accuracy | 96.0% |
| Points | 38.96 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |